Korean Cubed Radish Kimchi (Kkakdugi)
Ingredients: Korean radish (or daikon radish), green onion, raw sugar, rock salt (or Korean coarse salt), small brown onion · 70 min cook time · 118kcal · ₩8,210
Ingredients
1.1kg Korean radish (or daikon radish), 3stalks green onion, 2Tbsp raw sugar, 2Tbsp rock salt (or Korean coarse salt), 0.5ea small brown onion, 0.5ea small red apple, 3Tbsp Korean fish sauce (anchovy sauce), 1Tbsp Minced garlic, 0.5Tbsp Minced ginger, 4Tbsp Korean coarse chili flakes, 0.25cup water, 1Tbsp rice flour, 2Tbsp Korean chili flakes
Instructions
1. Rinse and peel the skin of the Korean radish.
2. Cut the radish into medium-sized cubes.
3. Add 2 Tbsp raw sugar and 2 Tbsp rock salt to the cubed radish. Mix well and leave it for 1 hour at room temperature.
4. Chop 3 stalks of green onion into small pieces.
5. Remove the seed and core from 1/2 small red apple, then cut it into small pieces.
6. Cut 1/2 small onion into small pieces.
7. Add the chopped apple and onion to a blender. Add 3 Tbsp Korean fish sauce and blend until pureed.
8. Pour out the blended ingredients into a bowl. Add 1 Tbsp minced garlic, 1/2 Tbsp minced ginger, and 2 Tbsp Korean coarse chili flakes.
9. Make rice porridge by mixing 1 Tbsp rice flour and 1/4 cup water. Microwave for 1 minute until it has a mildly runny texture.
10. Add the rice porridge to the bowl with the other kimchi base ingredients and mix well.
11. After one hour, rinse the radish in cold running water and drain excess water for 5 minutes.
12. Add 2 Tbsp Korean chili flakes to the radish and mix well.
13. Add the chopped green onion and the kimchi base to the radish. Mix everything thoroughly.
14. Move the kimchi to an airtight container. Clean the rim of the container. Leave it at room temperature for 1 day, then store it in the refrigerator.
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